Ingredients

8 quail’s egg (i will use only 1 but would like to have more in case they break)

chervil

chives

for the sauce:

300ml fresh fish stock

100ml vermouth

40g shallots (about 8)

0.50 bay leaf

sprig of thyme

60g butter, chilled and diced

salt and pepper

2tblsp double cream (a pint would be useful to have in case sauce needs to be re-made)

pinch of paprika

for the paperdelle:

165g “oo” flour

semolina flour for dusting

2 eggs

saffron threads

pasta maker

Method

Make the fresh pasta (dough, allow to sit etc.) then use a pasta rolling machine to make the papardelle. Allow to dry.

While pasta dough is resting, get on with making the sauce below and boil quail’s eggs for 1.5 minutes -set aside in ice water and peel. Boil prawns in a saucepan of boiling salted water for 2 to 3 minutes until cooked. Set aside and peel.

Once sauce is nearly ready, boil paperdelle and pan fry mushrooms adding prawns at the last minute to take on flavour - very delicately.

Once sauce is ready, toss with papardelle - and arrange the other ingredients - topping with truffle shavings, quail’s egg (which can be re-heated at the last minute by dropping into very hot water) and chives.

For the sauce: Put the shallot, thyme, bay leaf and vermouth into a saucepan and let bubble to reduce by one third over high heat.

Pour in the fish stock and cook over a medium heat for 10 minutes, then add the cream. Reduce the sauce over a high until it is thick enough to coat a spoon.

Strain the sauce to remove shallot and thyme etc. then whisk in the paprika and turn the heat down to low, making sure that the sauce does not boil. Whisk in the butter a little at a time, then season.

Transfer the sauce to a blender and whiz until foamy - serve as soon as it is ready.